Pasta with Arugula
This recipe for pasta with arugula is from Ruth Charles, Featherstone Farm CSA member, as appears in “Bounty from the Box: The CSA Farm Cookbook” by Mi Ae Lipe.
  • 2 1/2cups chopped tomatoes
  • 1/4cup chopped Kalamata olives
  • 2Tbsps. olive oil
  • 2cloves garlic, crushed
  • Salt and freshly ground black pepper
  • 8oz. uncooked gemelli pasta (or use another short, chunky pasta such as penne or fusilli)
  • 3cups arugula, torn and trimmed
  • 1/2cup Asiago cheese, grated
  1. Combine the tomatoes, olives, olive oil, garlic, salt, and pepper in a large bowl and set aside.
  2. Cook and drain the pasta. Add the hot pasta and arugula to the bowl.
  3. Toss everything together, sprinkle with the cheese, and serve promptly.